Kale Quinoa Salad
User Reviews
5
Kale Quinoa Salad
Description
The Kale Quinoa Salad begins with quinoa cooked in vegetable broth or water until tender, then cooled. Raw kale is massaged with olive oil and salt to soften its texture and reduce bitterness. Combined with crunchy pecans, sweet carrots and dried cranberries, sharp red onion, and creamy feta cheese, the salad delivers a balanced flavor profile.
The lemon dressing, made from olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, garlic, salt, and pepper, adds a bright and slightly tangy note that complements the hearty greens and quinoa base. The salad's textures range from tender and chewy quinoa to crisp carrots and crunchy pecans.
It can be served as a main dish salad or a side, and because it benefits from refrigeration to meld flavors, it is practical for make-ahead or packed lunches. The combination of ingredients makes it filling yet fresh.
This salad stores well in the refrigerator for up to four days and can be frozen if needed. When substituting dressings, a light citrus vinaigrette is recommended to maintain the balance of flavors.
Ingredients
- ⅔ cup quinoa
- 1 ⅓ cups vegetable broth or water
- 3 cups kale lightly packed, chopped
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
- ½ cup pecans chopped
- ½ cup carrot or cut into matchsticks, shredded
- ½ cup feta cheese crumbled
- ¼ cup red onion diced
- ¼ cup dried cranberries
Lemon Dressing
- ⅓ cup olive oil
- 3 tablespoons lemon juice fresh
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
Instructions
- Rinse the quinoa in a fine mesh strainer and drain well.
- Place the quinoa in a medium saucepan with vegetable broth or water.
- Bring to a boil, reduce heat to medium-low, and simmer for 15 minutes or until the liquid has been absorbed. Cover and let rest for 5 minutes. Cool completely.
- Once the quinoa has cooled completely, place it in a large bowl.
- In a jar, combine all dressing ingredients and shake well.
- Place the kale in the bottom of a medium bowl. Add olive oil and ¼ teaspoon of kosher salt to the kale. Massage the chopped kale with your hands until the leaves become tender and dark green.
- Add the cooled quinoa, pecans, carrots, feta cheese, red onion, and dried cranberries to the bowl.
- Pour the dressing over the ingredients and toss well to combine.
- Refrigerate the salad for at least 1 hour before serving.
Notes
- Massaging the kale with olive oil and salt softens its texture and reduces bitterness.
- This salad keeps in the refrigerator for up to 4 days and can be frozen for longer storage.
- For a dressing substitute, choose a light citrus vinaigrette to complement the salad's flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476 | 24% |
| Carbohydrates | 35g | 12% |
| Protein | 10g | 20% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 20g | 100% |
| Cholesterol | 17mg | 6% |
| Sodium | 900mg | 38% |
| Potassium | 491mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 7954IU | 159% |
| Vitamin C | 53mg | 59% |
| Calcium | 256mg | 26% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
